Garlicky Stuffed Mushrooms

READY IN: 35mins
Recipe by breezermom

I love mushrooms in any fashion, and these stuffed ones are great! Plus they are easy to make.

Top Review by lazyme

Great! I found some huge mushrooms at the store before the long holiday weekend that said that they were great for stuffing. I made 3 just for me. I used chardonnay rather than chablis and didn't add the dill as it's not one of my favorite herbs. Made everything else as directed. I ended up having to eat these with a fork because they were so big and over-stuffed with all of the goodies that I was making a mess all over the place, lol. If serving these for guests as appetizers, I think that I'd use smaller bite-sized mushrooms. Thanks for such an awesome treat, breezer. Made for Photo Tag.

Ingredients Nutrition


  1. Clean the mushrooms with damp paper towels. Remove and chop the stems; set the caps aside. Saute the stems in 1 tbsp butter in a skillet until tender; set aside.
  2. Combine the cream cheese and the remaining ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in the chopped mushroom stems.
  3. Bake the mushroom caps on an ungreased baking sheet at 350 for 10 minutes. Remove from the oven and let cool 5 minutes.
  4. Spoon the mixture evenly into the mushroom caps. Broil 6 inches from heat for 1 minute or until lightly browned.

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